Granola Blueberry Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup buttermilk
- 1/4 cup packed brown sugar
- 2 tablespoons orange juice
- 1/4 cup canola oil
- 1 cup fresh or frozen unsweetened blueberries
- 1-1/2 cups whole wheat flour
- 1 cup granola without raisins divided
- Carbohydrate 10.3544089634526 g
- Cholesterol 39.3215277777138 mg
- Fat 13.1077100039975 g
- Fiber 0.149069447231423 g
- Protein 2.27228819506241 g
- Saturated Fat 5.52652194473671 g
- Serving Size 1 1 serving (65g)
- Sodium 163.50507647152 mg
- Sugar 10.2053395162212 g
- Trans Fat 0.697862222291858 g
- Calories 166 calories
Directions Preheat oven to 400degrees. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries. Fill greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: 1 dozen. Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. Originally published as Granola Blueberry Muffins in Simple & Delicious April/May 2014
